| Cuisine: Oriental | Type: Main Course | Serves: 2 |
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Source:
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Souped Up Kitchen Youtube channel |
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Attributes:
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Comments:
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Easily scales. You can use cheaper cuts of beef, just add 1/4 teaspoon of baking soda to the marinade to tenderize the beef. We've used shishito peppers and a sprinkle of red pepper flakes, since you can't find the Chinese peppers called for. |
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Serving Suggestions:
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Serve over rice |
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Ingredients:
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1/2 pound or so of beef tenderloin, cut into 1/4" strips 1 tbs. soy sauce 1.5 tsp. dark soy sauce 1 tsp. cornstarch Black pepper to taste 1/4 tsp. baking soda if using a less tender cut of meat 1.5 tsp. cooking oil 1/2 pound of green chili peppers, Chinese (Hang Zhou), Korean (long hot pepper), or Shishito (you can also use green bell pepper) Two cloves garlic, sliced thin 1/2 inch nub of ginger, sliced thin 3/4 tsp. salt A dash of 5-spice powder 1.5 tbs. Chinese cooking wine 1-2 tbs. cooking oil |
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Instructions:
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1. Marinade the beef strips with 1 tablespoon soy sauce, 1.5 tablespoons dark soy sauce, some freshly ground black pepper, and 1 teaspoon cornstarch. Add a bit of baking soda if you are using a less tender cut of meat. Add a drizzle of cooking oil to coat the beef and keep it from sticking together and to the wok. 2. Use a meat mallet to smash the green pepper lightly. Slice the peppers at a bias. Ideally, Hang Zhou peppers, which you are unlikely to find in the US. You can use Korean long hot peppers, but they are quite spicy. We've used shishito peppers or bell peppers with some red pepper flakes added to the beef for heat. 3. Thinly slice the garlic and ginger. 4. Heat the wok until smoking over high heat. Add 1-2 tablespoons cooking oil. Loosen the beef up some by stirring gently then add it to the wok. Stir fry for a minute or two. When the beef has turned color, turn off the wok. Remove the beef to a plate tilting the wok to keep some oil in the wok. 5. Turn the heat to medium-low and toss in the garlic, ginger and peppers. Stir for a few minutes. Add 3/4 teaspoon salt. The peppers really need some salt to bring out the flavor. 7. Once the chilies become soft, you can put the beef back into the wok and stir fry on high heat. Add a dash or two of 5-spice powder and drizzle some Chinese cooking wine around the edge of the wok. Continue to stir fry for a minute or two. Serve one rice. |
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2021-03-27